Mango chutney  – Specification  
 
 
 
 
 
                                              
 
 
 
 
 
 
 
 
 
NOTE: This is a draft Malawi standard  and it shall neither be used nor regarded as a Malawi Standard  
 
_______  
 Published by  
MALAWI BUREAU OF STANDARDS BOARD  
 ICS 67. 220.20                         DMS 1645:20 21 
       First edition  
    
       
 
      
 
DRAFT MALAWI STANDARD  
    
   
 
 
 
DRAFT MALAWI STANDARD  
 
 
 
                                                                                   ICS 67.220.20                                                   DMS 1645 :2021                                                                                                                                                                                                                                                                                         
                                                                                                                              First edition  
                                                                                                     
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Mango chutney  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
 Tel: +265 1 870 488  
Fax: +265 1 870 756  
       E-mail: mbs@mbsmw.org  
    Website: www.mbsmw.org  
Price based on 6 pages  
© Copyright reserved   
 
 
  
 
i TABLE OF CONTENTS  
 
Contents                                                                                                                                                     Page  
 
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical committee  ................................ ................................ ................................ ................................ ............  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
Scope  ................................ ................................ ................................ ................................ ................................ . 1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Description  ................................ ................................ ................................ ................................ .........................  1 
Essential compostion and quality factors  ................................ ................................ ................................ ..........  2 
Food additives  ................................ ................................ ................................ ................................ ...................  2 
Contaminants  ................................ ................................ ................................ ................................ .....................  3 
Hygiene  ................................ ................................ ................................ ................................ .............................   3 
Packaging and labelling  ................................ ................................ ................................ ................................ ..... 3 
Methods of sampling  ................................ ................................ ................................ ................................ .........  4 
Annex A  ................................ ................................ ................................ ................................ .............................  5 
 
FOREWORD  
This draft Malawi standard  has been prepared by MBS/TC 8, Technical committee on  Spices, condiments  and 
culinary herbs , to provide specific requirements for mango chutney . 
 
The draft Malawi standard  is based on the following standard:  
 
Codex Standard CXS: 160-1987 , (Amended 201 9), Standard for mango chutney . 
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi standard  was prepared by Technical Committee MBS/TC 8 Spices, condiments and culinary 
herbs,  and the following companies, organizations and institutions were consultated : 
 
Blantyre City Council;  
Consumer Association of Malawi ; 
Lilongwe University of Agricultur e and Natural Resources ; 
Malawi Bureau of Standards;  
Marie and associates ; 
Ministry of Agriculture and Food Security – Bvumbwe Agriculture Research Station;  
Ministry of Health – Blantyre District Health Office;  
Nali Ltd;  
Nasfam ; 
Paprika Association of Malawi;  
Rab P rocessors  Limited ; 
Tajo P roducts Limited  
University of Malawi – Chancellor College; and  
University of Malawi – The Polytechnic.  
 
 
NOTICE  
 
This standard shall be reviewed every five years, or earlier when it is necessary, in order to keep abreast of 
progress. Comments are welcome and shall be considered when the standard is being reviewed.  
   
1 
                DMS 1645 :2021 
 
DRAFT MALAWI STANDARD  
 
Mango chutney  – Specification  
 
 
1 SCOPE  
 
This draft Malawi standard specifies requirements and methods of test and sampling for mango chutney  
offered for direct consumption, including for catering purposes or repacking if required.  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this  
Malawi  draft standard. All standards are subject to revision and since any reference to a standard is deemed 
to be a reference to the latest edition of that standard, parties to agreements based on this draft  Malawi  
standard are encouraged to take steps to ensur e the use of the most recent edition of the standard indicated 
below. Information on current valid national and international standards can be obtained from the Malawi 
Bureau of Standards.  
 
MS 19: Labelling of pre -packed foods – General standard;  
 
MS 21: Food and food processing units – Code of hygienic conditions;  
 
MS 188: Edible salt – Specification;  
 
MS 237: Food additives – General standard;  
 
MS 302:  Contaminants and toxins in food;  
 
MS 366: Honey – Specification;  
 
MS 624: Nutrition labelling – Guidelines;  
 
MS 625: Nutrition claims – Guidelines;  
 
MS 935 : Principles for the establishment and application of  microbiological criteria for foods ; 
 
MS 1630: Fruit and vegetable products – Determination of soluble solids – Refractometric method ; 
 
ISO 763: Fruit and vegetable products – Determination of ash insoluble in hydrochloric acid;  
 
 
3 DESCRIPTION  
 
3.1 Product definition  
 
Mango Chutney is the product prepared from washed, clean, sound mango fruits ( Mangifera indica L.)  which 
have been peeled and are sliced, chopped, shredded or comminuted, then heat processed with basic 
ingredients before or after being sealed in containers so as to prevent spoilage.  
 
3.2 Varietal types  
 
Fruit to be used shall be fresh, sound, clean and  at an appropriate level of maturity conforming to the 
characteristics of the fruits and of a quality suitable for human consumption.  
 
 
 
  
2 
  
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Minimum content of fruit ingredients  
  
The product shall contain not less than 40% m/m of mango fruit ingredient in the finished product.   
 
4.2 Basic Ingredients  
 
4.2.1 Nutritive sweeteners ; 
 
4.2.2 Honey  complying with MS 366 ; 
 
4.2.3 Other fruits and vegetables  complying with relevant Malawi standards ; 
 
4.2.4 Salt (sodium chloride)  complying with MS 188 ; 
 
4.2.5 Spices  and condiments (such as vinegar, onion, garlic and ginger) complying with relevant Malawi 
standards ; and 
 
4.2.6 Other suitable food  ingredients . 
 
4.3 Minimum percentage of total soluble solids  
 
The total sol uble solids content shall not be  less than 50% m/m of the finished product  in accordance with    
MS 1630 . 
  
4.4  Quality criteria  
 
4.4.1 Colour  
 
The product shall have a normal colour characteristic of mango chutney . 
 
4.4.2 Flavour   
 
The product shall have characteristic flavour and odour of mango chutney free from flavour or odour foreign 
to the product.  
 
4.4.3 Consistency  
 
The product shall possess good consistency and be reasonably free from fibrous matter.  The fruit pieces shall 
possess a reasonably tender tissue.  
 
4.4.4 Ash  
 
The total ash and ash insoluble in hydrochloric acid shall not exceed 5% m/m and 0.5% m/m respectively  when 
tested in accordance with ISO 763  
 
4.4.5 Defects  
 
The number, size and presence of defects such as seed or particles thereof, peels, or any other extraneous 
matter shall not seriously affect the appearance or the eating quality of the product.  
 
 
5 FOOD ADDITIVES  
 
Only those food additives listed under this product in MS 237 shall be used  and only within the limits specified.  
 
 
 
  
3 
 6 CONTAMINANTS  
 
6.1 Heavy metals  
 
The products covered by this draft Malawi standard  shall comply with the maximum levels for heavy metals as 
stated in MS 302.  
 
6.2 Pesticide residues  
 
The products covered by this draft Malawi standard  shall comply with the maximum pesticides residue limits 
established by the Codex Alimentarius Commission.  
 
 
7 HYGIENE  
 
7.1 It is recommended that the products covered by the provisions of this draft Malawi  standard  shall be 
prepared and handled in accordance with the appropriate sections of MS 21  and other relevant Codex texts.  
 
7.2 The produce shall comply with any microbiological criteria established in accordance with  
MS 935 . 
 
7.3 To the extent possible in Good Manufacturing Practice, the product shall be free from objectionable 
matter.  
 
7.4 When tested by appropriate methods of sampling and examination, the product:  
 
a) shall be free from microorganisms in amounts which may represent a hazard to health;  
 
b) shall be free from parasites which may represent a hazard to health; and  
 
c) shall not contain any substance originating from microorganisms in amounts which may represent a 
hazard to health  
 
 
8 PACKAGING AND LABELLING  
 
8.1 Packaging  
 
8.1.1  The products shall be packed in suitable food grade containers having no action on the products. The 
containers shall be free from other products that may lead to contamination and alter the quality, composition, 
flavour, odour, taste of the products, and from loss of volati le matter.  
 
8.1.2  Containers shall be air tight to protect the products from moisture and shall be provided with tamper – 
proof and closures. Containers shall preclude contamination with or proliferation of microorganisms in the 
products during storage and  transportation.  
 
8.2 Labelling  
 
The products covered by the provisions of this draft Malawi standard  shall be labelled in accordance with        
MS 19. In addition, the following specific provisions apply:  
 
8.2.1  Name of the food   
 
The name of the food to  be declared on the label shall be "mango chutney".  
 
8.2.2  Nutrition labelling and nutrition claims  
 
Nutritional labelling and nutrition claims shall be done according to the provisions prescribed in MS 624 and 
MS 625.   
4 
 8.2.3  List of ingredients;  
 
8.2.4  Net contents;  
 
8.2.5  Name and address manufacturer/importer;  
 
8.2.6  Country of origin;  
 
8.2.7  Date of manufacture and expiry; and  
 
8.2.8  Storage conditions.  
 
 
9 METHOD OF SAMPLING  
 
Sampling shall be done in accordance with Annex A . 
 
 
 
 
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
5 
  
ANNEX A  
(Normative)  
 
                                                                 METHOD OF SAMPLING  
 
A1 QUALITY  
 
The quality of a lot shall be considered acceptable when the number of defectives does not exceed the 
acceptance numbe r (c) in the sampling plans in Table A.2.2  
 
A1.2  Fill of container  
 
A lot shall be deemed to be in compliance for fill of container when the number of defectives does not exceed 
the acceptance numbe r (c) in the sampling plans in Table A.2.2  
 
 
 
A2 SAMPLING AND ACCEPTANCE PROCEDURE  
 
A2.1  Definitions  
 
A2.1.1  Lot: A collection of primary containers or units of the same size, type, and style manufactured or 
packed under similar conditions and handled as a single unit of trade.  
 
A2.1.2  Lot size: The number of primary containers or units in the lot.  
 
A2.1.3  Sample size: The total number of sample units drawn for examination from a lot.  
 
A2.1.4  Sample unit: A container, a portion of the contents of a container, or a composite mixture of product 
from small containers that is sufficient for the examination or testing as a single unit. For fill of container, the 
sample unit shall be the entire contents of the container.  
 
A2.1.5  Defective: Any sample unit shall be regarded as defective when the sample unit does  not meet the 
criteria set forth in the standards.  
 
A2.1.6   Acceptance number (c): The maximum number of defective sample units permitted in the sample in 
order to consider the lot as meeting the specified requirements.  
 
A2.1.7   Acceptable quality level (A QL): The maximum percent of defective sample units permitted in a lot 
that will be accepted approximately 95 % of the time.  
 
A2.2  Sampling plans  
 
Sampling plans shall be done in accordance with Table A.2.2 . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
6 
  
Table A.2.2 – Sampling plans  
 
Net weight is equal to or less than 1 kg  
Lot size (N)  Sample size (n)  Acceptance number (c)  
4,800 or less  6 1 
4,801 - 24,000  13 2 
24,001 - 48,000  21 3 
48,001 - 84,000  29 4 
84,001 - 144,000  38 5 
144,001 - 240,000  48 6 
more than 240,000  60 7 
Net weight is greater than 1 kg but not more than 4.5 kg  
Lot size (N)  Sample Size (n)  Acceptance number (c)  
2,400 or less  6 1 
2,401 - 15,000  13 2 
15,001 - 24,000  21 3 
24,001 - 42,000  29 4 
42,001 - 72,000  38 5 
72,001 - 120,000  48 6 
more than 120,000  60 7 
Net weight greater than 4.5 kg  
Lot size (N)  Sample size (n)  Acceptance number (c)  
600 or less  6 1 
601 - 2,000  13 2 
2,001 - 7,200  21 3 
7,201 - 15,000  29 4 
15,001 - 24,000  38 5 
24,001 - 42,000  48 6 
more than 42,000  60 7 
                                                              
 
                
 
ICS 67. 220.20                DMS 1645 :2021                                                                                                                                                                                                                                                                                         
                                                                                                                              First edition  
                                                                                                    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau  of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministr y of Industry .  Set up in 1972 by 
the Malawi Bureau of Standards Act (Cap: 
51:02), the Bureau is a parastatal body whose 
activities aim at formulating and promoting the 
general  adoption of standards relating to 
structures, commodities, materials, practices, 
operations and from time to time revise, alter 
and amend the same to incorporate advanced 
technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their p roducts.  This Mark gives confidence to 
the consumer of the commodity’s reliability.